Hung-shao

The technique of red-braising meat, fish and poultry originating in the Shanghai region of China. The chosen item is cooked very slowly in an aromatic mixture based around dark soy sauce and rice wine. At the end of cooking, the sauce is reduced before being spooned over the main ingredient.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.